Warm Salad of Heather Honey Glazed Grouse with Black Pudding & Bacon

Serves 4 as a starter or 2 as a main.

Ingredients

  • 2 young grouse 
  • 50g butter
  • A mix of delicate salad leaves, such as rocket, mizuna, chard etc.
  • 200g good firm black pudding
  • 200g really good smoked streaky bacon
  • 1 tbsp  heather honey
  • 2 tbsp reduced balsamic vinegar
  • 100mls mustard vinaigrette

Method

  1. Start by removing the breasts from the grouse. Pan fry them in the butter on a medium to high heat until they are golden brown on both sides (about 1 minute each side) then add  a tablespoon of vinegar and a tablespoon of honey. Turn down the heat in the pan and toss the breasts in the mixture until it has evaporated and the breasts are sticky and glazed.  This will take one or two minutes more. 
  2. Meanwhile, cook the finely chopped bacon until crispy, and do the same with the chopped black pudding. Remove the grouse breasts from the pan and rest for 3 minutes or so to relax ( very important).  Dress the salad with the vinaigrette, then place a ball of it in the middle of the plate. Sprinkle the black pudding and bacon rubble around the salad and slice the grouse lengthwise into 6 slices. Lay these on top of the salad. Now dress over the plate with more balsamic and vinaigrette and serve.

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